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Ingredients
Serves: 4

2 cups (290g) dried curly pasta

1/2 (about 400g) cauliflower, cut into small florets

2 tablespoons butter

2 1/2 cups (625ml) milk

2 tablespoons chopped fresh continental parsley

150g vintage cheddar, coarsely grated

250g rindless bacon rashers

finely chopped 1/2 brown onion

1 garlic clove crushed

1 (250g) packet cream cheese

1 tablespoon Dijon mustard

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DirectionsPreparation:15min › Cook:20min › Ready in:35min

Cook the pasta in a large saucepan of salted boiling water for 8 minutes. Add the cauliflower. Cook for 4 minutes or until pasta is al dente and cauliflower is tender. Drain and return to the pan.

Meanwhile, melt the butter in a saucepan over medium-high heat. Add bacon, onion and garlic and cook, stirring, for 2-3 minutes or until the onion softens. Whisk in cream cheese, milk and mustard. Season with salt and pepper.

Preheat grill on high. Combine 40g (1/2 cup) cheddar and half the parsley in a bowl. Add bacon mixture, remaining cheddar and remaining parsley to the pasta mixture. Stir to combine. Transfer to a 2.5L (10-cup) capacity baking dish. Top with parsley mixture. Cook under grill for 5 minutes or until cheddar melts. Serve.

Tip

Store, covered, in the fridge. Preheat oven to 180C. Bake for 30 minutes or until heated through and cheddar melts. On the side, try a rocket and tomato salad with balsamic vinegar dressing.
Variation: For Macaroni bake with broccoli and blue cheese, omit the bacon. Replace the cauliflower with broccoli. Replace the cheddar with blue cheese.